Yuca Turnovers Stuffed with Sofrito Pork and Pineapple Sweet Pepper Sauce

Instructions

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   1. Preheat the oven to 425°F (220°C). Brush a baking sheet with the vegetable oil and set aside.

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   2. Place the yuca in a medium pot, cover with water, and add half of the salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain well and remove any tough inner fibers.

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   3. While the yuca cooks, make the filling. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground pork and cook for 5 to 6 minutes, breaking it up as it browns.

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   4. Stir in 4 tablespoons sofrito, half of the garlic, the dried oregano, cumin, half of the black pepper, and the remaining salt. Cook 4 more minutes, stirring often.

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   5. Add the green olives and half of the cilantro. Cook 2 additional minutes until the filling is juicy but not wet. Remove from the heat and let cool for 10 minutes.

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   6. For the sauce, heat the remaining tablespoon of olive oil in a small saucepan over medium heat. Sauté the onion, sweet peppers, and the rest of the garlic for 3 minutes.

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   7. Add the pineapple, the remaining 2 tablespoons of sofrito, apple cider vinegar, brown sugar, water, and the rest of the black pepper. Cook over medium-low heat for 8 to 10 minutes until slightly thickened. Turn off the heat and stir in the remaining cilantro.

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   8. Mash the hot yuca into a smooth purée. Mix in the butter and cornstarch until a soft, workable dough forms. If needed, let it cool for 5 minutes so it is easier to handle.

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   9. Divide the yuca dough into 8 portions. Shape each portion into a ball and flatten it between your hands or between sheets of paper into 4- to 5-inch (10 to 12 cm) discs.

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    10. Place 2 to 3 tablespoons of the pork filling in the center of each disc. Brush the edges with the beaten egg, fold into a half-moon shape, and press firmly to seal. If desired, crimp the edges with a fork.

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    11. Arrange the turnovers on the prepared baking sheet and brush the tops with the remaining beaten egg.

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    12. Bake for 18 to 20 minutes at 425°F (220°C), turning carefully halfway through, until golden around the edges.

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    13. Let rest for 5 minutes before serving. Serve the hot yuca turnovers with the pineapple and sweet pepper sauce on top or on the side.

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    14. If desired, garnish with a little extra fresh cilantro before serving.